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1
To make the crust: Preheat the oven to 350F.
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2
Oil a large baking sheet.
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3
Arrange eight 3-inch-diameter hinged ring molds on the baking sheet.
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4
Combine the graham cracker crumbs, nuts, melted butter and sugar in a bowl; mix until well blended.
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5
Pat the crumb mixture into the ring molds.
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6
Bake for 8 to 10 minutes, until lightly browned.
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7
Let cool, leaving the ring molds in place.
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8
To make the sauce: Place the sugar in a small heavy-bottom saucepan over medium-high heat and stir constantly until it melts and turns golden brown.
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9
Do not let the sugar burn.
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10
Carefully add the coconut milk, stirring vigorously.
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11
Cook over medium heat for 3 to 5 minutes, until the sauce thickens slightly.
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12
Set aside.
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13
To make the custard: Combine the sugar, cornstarch and salt in a large saucepan.
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14
Whisk in the milk until the mixture is completely smooth.
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15
Place the saucepan over medium-low heat and stir until the mixture is warm.
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16
Whisk the egg yolks in a small bowl until blended.
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17
Stir a small amount of the hot milk mixture into the egg yolks.
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18
Then pour the egg mixture back into the milk mixture.
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19
Cook for about 10 minutes, whisking vigorously, until the custard is quite thick.
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20
Remove from the heat and stir in the butter, vanilla and coconut extracts.
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21
Pour the custard into a bowl and press plastic wrap directly onto the surface.
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22
Let cool completely.
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23
To make the topping: Beat the cream in a large bowl until soft peaks form.
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24
Fold 1/3 cup of the whipped cream into the cooled custard.
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25
Beat the powdered sugar into the remaining whipped cream.
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26
To serve: Slide a spatula under each ring mold and move each to a serving plate.
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27
Inside the rings, alternate layers of bananas and custard, finishing with the custard on the top.
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28
Carefully unhinge and remove the rings.
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29
Spoon the coconut caramel sauce around and over each custard.
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30
Garnish with the sweetened whipped cream.
